Sopa de Conchas

• servings: 8 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

7 oz macaroni or conchas (dry weight; I use the GF protein pasta)

2 tablespoons vegetable oil

6 tomatoes

1 onion, divided

3-4 carrots, chopped

1 zucchini

3 cloves garlic

2 jalapeños

5 cups vegetable broth (if using bouillon, make it stronger than normal)

1 tsp tomato paste

1 tsp cumin

1/2 tsp salt

1 tsp black pepper

1 cup diced potatoes

1/2 cup diced carrots

1/2 bunch cilantro

For garnish:

Chopped cilantro

Queso panella, queso fresco, cotija, or feta for garnish (optional)

Nutritional yeast (optional)

Corn tortillas

Mayonnaise or vegan mayonnaise

Lime juice

Avocado, sliced

Directions

Mise:

Blend the onion (reserving about a quarter), the tomatoes, garlic, jalapeño, tomato paste, cumin, salt, pepper, until smooth. If you want to add any other spices (dried chile powder works well), add it here.

Dice the potato, zucchini, carrots, reserved onion and roughly chop the cilantro. Pieces should all be about the same size so they cook evenly.

Cooking:

Heat oil in large sauce pan (big enough to hold all of the soup) over medium heat. Toast the pasta until it’s browned.

Add the chopped vegetables, blended ingredients, and broth.

Stir and simmer for 15-20 minutes. Don’t let it boil or the pasta will break apart. Stir in the cilantro (or leave all of it for garnish if someone doesn’t like cilantro).

Serve with lime juice, avocado, cheese, and chopped cilantro and a toasted tortilla spread with mayonnaise.